How to make homemade Malpua

Ingredients

To prepare the sugar syrup, in a pan add sugar and water and cook it on medium flame while stirring it occasionally for 6-7 minutes. The sugar will dissolve and start to boil.
Add saffron strands, crushed cardamoms, and cook for 7-8 minutes or until it forms a one string consistency. This means when you check the consistency of the syrup in between your two fingers it will form a single string.
To prepare the malpua batter, place a heavy bottom pan over medium flame and add milk. Now bring it to a boil. While stirring it occasionally, cook till the milk is reduced to 3/4th. Keep scraping the sides.
The milk will become thick, now add crushed cardamoms, fennel seeds. Remove the reduced milk in a bowl and let it cool down for 10 minutes.
Add semolina in the malpua batter and mix well. Now add the refined flour in 2-3 batches and mix till well combined. It will form into a thick batter.
Add a few tablespoons of milk and mix till it gets a thick pouring consistency. Now let it rest for 10 minutes.
To fry the malpuas, in a pan over a medium flame add oil and once it becomes hot, add a spoonful of the batter and let it cook for a minute, before turning the sides.
Fry till golden brown from both sides, it will take around 4-5 minutes. Similarly, fry all the malpua’s
Immediately transfer the malpua’s into the warm sugar syrup and let it rest there for 10 minutes before serving.
Serve hot! Can be stored in the refrigerator for up to 3-4 days. Your Malpua recipe is ready.

Saunf (fennel seeds) adds a good flavor and taste to the malpua’s, Don’t skip this.
Add refined flour in batches to avoid lumps.
The malpua batter has a pouring consistency, it shouldn’t be very thick nor thin.
Always fry the malpua’s on medium flame else they won't cook from the center.
The sugar syrup should always be warm while adding the malpua’s. if it’s cold then the malua’s won’t absorb the sugar syrup.